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manual abstract
Let grill cool. Carefully dispose of 5. The power cord must never be any grease. immersed in water or placed in the dishwasher. To clean, wipe with a 2. Wash the grill and base in hot, damp cloth. soapy water. Use a nylon or plastic scouring pad and a non-abrasive NOTE: Do not leave the grill on to liquid cleanser. Do not use metal “burn off” any food or drippings scouring pads. remaining on the grill surface after 3. Rinse and let dry. cooking. In addition to causing 4. The grill and base can also be unnecessary smoke this can reduce washed in a dishwasher after the life of the nonstick coating and cooling and disposing of any grease. may present a fire hazard. Recipes Indicates preparation and grilling times. Grilling Guidelines • Grilling Times: Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grill, the surrounding air, and the food itself. Watch food carefully while grilling and adjust the cooking time as necessary. • Marinating Tips: Never marinate foods in metal containers for extended lengths of time (2 or more hours). The acids in foods can react with metal, causing an unpleasant taste. Instead, use glass, ceramic, or plastic bag containers for marinating. • Meat Safety Tip: To reduce the risk of spoiling, store meat in the refrigerator until you’re ready to cook. Never thaw or marinate meat at room temperature, especially in warm climates. • Never use leftover marinade as a finishing sauce on cooked foods. The leftover marinade must first be boiled for one to two minutes to kill any bacteria from the raw food that was marinated. • Although some cookbooks may say to bring your food to room temperature before cooking, with few exceptions, we don’t recommend this tip for grilled foods. If the temperature is in the 80s or 90s, foods can spoil quickly. • Nonstick Grilling Tip: Without the use of oil, certain foods will stick slightly to nonstick surfaces. This is easily prevented. Before turning on your grill, brush or spray the grids lightly with oil or nonstick cooking spray. (Never add oil or spray to a heated grill–this is dangerous.) • Always read all safety information. The following recipes are from Grilling For Dummies® by Marie Rama and John Mariani. Copyright© 1998 IDG Books Worldwide, Inc. All rights reserved. Reproduced here by permission of the publisher. ...For Dummies is a registered trademark of IDG Books Worldwide, Inc. Basic Burger and “Vary It” Ideas Western Beef Kebabs with Red Peppers and Onions Grilled Steak 101 Texas Beef Barbecue Jerk-Seasoned Chicken Breasts Spicy Chili Chicken Wings Grilled Potato Planks Grilled Tomatoes with Cumin Butter Tomato Bruschetta Basic Burger Preparation time: 15 minutes Grilling time: 14-20 minutes Yield: 4 servings 11.2 pounds ground chuck 1.4 teaspoon pepper 1.4 teaspoon salt, or to taste 4 hamburger buns 1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture into four patties, each 3.4 inch thick in the center and at the edges. (Even thickness ensures even cooking and prevents the edges from drying out before the center is cooked.) 2. Place the patties on grill. Grill for 7 to 10 minutes per side, turning once. (According to the U.S. Department of Agriculture, all ground meat should be cooked to at least medium doneness—160.F—or until the center of the patty is no longer pink.) Make a small incision in the center of each patty to determine doneness. 3. Toast the buns by placing them, split side down, on the edges of the grill grid for about 1 minute or until lightly browned. 4. Remove the burgers from the grill and serve on toasted hamburger buns. Variation Section: Italian Burger: Add the following ingredients to the ground meat mixture: 1 egg yolk, 1.4 cup grated onion, 1 large clove garlic minced, 2 tablespoons chopped fresh basil or 2 teaspoons dried crushed basil, 1.2 teaspoon dried oregano, and salt and pepper to taste. Place grated Parmesan cheese on top of each burger (if desired) about 2 minutes before the burger is done and grill until the cheese melts. Mexican Burger: Add the following ingredients to the ground meat mixture: 1.4 cup finely chopped onion, 1.2 to 1 teaspoon seeded and chopped jalapeno pepper, 3.4 teaspoon ground cumin, and salt and pepper to taste. Serve on toasted buns or in warmed tortillas with a prepared tomato salsa or taco sauce, and slices of ripe avocado. Asian Spiced Burger: Add the following ingredients to the ground meat mixture: 1.4 cup finely chopped scallions, 3 tablespoons teriyaki sauce, 1 large clove garlic, minced, and salt and pepper to taste. Western Beef Kebabs with Peppers and Onions Preparation time: 25 minutes Marinating time: 6 hours or overnight Grilling time: 14-16 minutes Yield: 4 servings 11.2 to 2 pounds sirloin, or other tender beef such as top loin or round tip steak 2 medium red peppers 1 medium onion 1.2 cup apple juice, divided 6 tablespoons lime juice (about 3 la...